Southwestern Quinoa and Chickpea Salad

According to the book "101 Foods That Could Save Your Life," quinoa is an amazing grain. It contains more protein than any other grain--a complete protein, containing all essential amino acids. Adding quinoa to soups, pasta dishes, or stuffings makes it easy to get more of its nutritional power in your diet every day. To preserve the nutrients and taste, it's best to buy quinoa in small amounts and to store it in an airtight container in the refrigerator or another cool, dark place.
Southwestern Quinoa and Chickpea Salad
1 cup quinoa
1 3/4 cups water
4 tsp olive oil
1 cup rinsed and drained canned chickpeas
1 medium tomato, seeded and chopped
3 Tbsp fresh lime juice
2 Tbsp minced fresh cilantro
1/2 tsp ground cumin
1 clove garlic, minced
1/8 tsp salt

Place quinoa in a fine sieve and rinse well with cold water. Drain and transfer to a medium saucepan.
Add the water and bring to a boil over medium heat. Cover, reduce the heat to low, and simmer for 15 minutes, or until quinoa is tender. If all the water has not been absorbed, drain it through a fine sieve.
Place the quinoa in a medium bowl. Drizzle with the oil and toss to mix. Add the chickpeas, tomatoes, lime juice, cilantro, cumin, garlic and salt. Toss thoroughly to mix.

Makes 4 servings.